Texas-Style Egg & Potato Skillet - Ohio Eggs

Ingredients

4 thick slices turkey bacon (4 oz.), chopped

1 medium baking potato, diced (1/2-inch)

8 eggs, beaten

1/2 cup pico de gallo OR chunky salsa

1/2 cup shredded smoked Cheddar cheese (2 oz.)

6 white OR whole wheat flour tortillas (8-inch), warmed, Optional

Directions

Cook bacon in large nonstick skillet over medium heat until edges begin to brown. Pour off drippings. Add potato; cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.
Pour eggs over mixture in skillet. As eggs begin to set, Gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
Stir in pico de gallo; heat through. Sprinkle with cheese. Serve with tortillas, if desired.

Photo and recipe provided by the American Egg Board.